Baileys Irish Cream Frosting

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 pound (4 cups) confectioners sugar, sifted
• 3 tablespoons Baileys Irish Cream liqueur
• 1/2 teaspoon pure vanilla extract

1. With an electric mixer on medium-high speed, cream butter until smooth.
2. Reduce speed to medium.
3. Add the confectioners sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds (to aerate frosting).
4. Add Baileys and vanilla, and beat until combined and smooth.
5. Use immediately, or refrigerate up to 5 days in an airtight container; bring to room temperature and beat on low speed until smooth before using.

unsalted butter, confectioners sugar, irish cream, vanilla

Taken from www.epicurious.com/recipes/food/views/baileys-irish-cream-frosting-390008 (may not work)